start out by frying the sliced onion in medium-low heat
in a bit of olive oil until it starts to turn yellow, about
3–5 minutues. Then I add the chopped zucchini (I like long
thing pieces, but you can cut them into 'coins' if you
like). Add some salt and pepper, but don't overcook or
overseason this dish. The zucchini should still be a bit
crunchy. Remove from heat and put aside.
In a large bowl, beat the eggs and
add in a pinch of salt. Now transfer the cooked zucchini
and onions and mix well into the egg. If you're using any
aromatic herb like basal or sage, add it now. Set aside.
In your small non-stick frying pan,
coat the bottom and sides with a bit of olive oil and place
on a medium to low heat. Now add the zucchini egg mixture
and cover the pan with a large plate.
Here's the hard part: how do you
flip such a thick egg mixture? Allow it to cook slow a
few minutes. With one half cooked, flip the mixture out
of the pan directly onto the plate. Your cooked side should
be up, and the uncooked side slivering against the plate.
Now slide the omelet back onto the frying pan (uncooked
side down of course) and finish cooking a few more minutes.
Once you've mastered this, you can
make all sorts of fritattas!
The difference between an ordinary omelet and this European or Middle-Eastern
variety is in the thickness. By cooking in a smaller frying
pan, you get a taller, softer dish that can be sliced like
a pizza for serving! Serve hot or cold, it's excellent!